Recipe by: Sherin Ismail

Source: Family recipe

Serves: 10 – 12 persons



  • 2 sheets of puff pastry
  • 6 cups of milk
  • 200 ml of whipping cream
  • 1 can of cream
  • ¼ cup Walnuts
  • ¼ cup Hazelnuts
  • ¼ cup Almonds
  • 1 tsp. vanilla
  • ½ cup of sugar
  • 1/3 cup raisins
  • ¼ cup pistachios for topping


  • Toast the puff pastry in the oven at 200°C till the top is puffed and brown. This could take 10-15 minutes
  • Toast the nuts and roughly grind
  • Break the puff pastry into small pieces by hand and put it in a clay pot with the nuts and raisins.
  • Heat milk with sugar and canned cream and bring to a boil. Leave to cool for 5 minutes.
  • Add half of this mixture onto the puff pastry and leave for 5 minutes.
  • Add the rest of the mixture and whipping cream on the top and set aside for 15 minute
  • Note: Put more milk if necessary.
  • Put in the oven at 220 C for 12-15 minutes and then under the grill until the top turns golden.
  • Remove from the oven and add pistachios on the top and serve warm.

Download PDF version here: egyptian-bread-pudding-sherin-ismail